Keto Taquitos

Typically, taquitos are made by rolling a variety of fillings tightly in a corn tortilla before deep frying. They’re good. Like, REALLY good. Unfortunately, they’re not keto, so we got creative and replaced the tortilla with something that is: cheese!

These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven. And if you’d like to bump up the flavor on these bad boys, a homemade enchilada sauce is a great place to start. (And of course, use the rest to make this saucy enchilada chicken! 😍)






2 tbsp. extra-virgin olive oil

1/2 onion, finely chopped

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

2 c. shredded chicken

2/3 c. red enchilada sauce

4 tbsp. freshly chopped cilantro, plus more for garnish

Kosher salt

2 c. shredded cheddar

2 c. shredded Monterey jack

Sour cream, for serving (optional) 


  1. Preheat oven to 375° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
  2. Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½” piles on prepared baking sheet. Bake until cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of chicken to each and roll tightly. Repeat until all taquitos are made.
  3. Garnish with cilantro and serve with sour cream, for dipping.

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